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4 Serves
61 Mins
In a heavy-bottomed pot, combine the fine semolina and almond milk, whisking thoroughly to ensure there are no lumps.
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Vitamin E
5 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
112 µg / 400 µgCalcium
355 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
117 mg / 1,250 mgPotassium
257 mg / 4,700 mgSodium
135 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
54 µg / 55 µgFiber
3 g / 28 gSugar
25 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
67 gAlcohol
0 g
Place the pot over medium heat and cook, stirring constantly with a wooden spoon to prevent sticking and ensure a smooth, thick texture.
Once the mixture has thickened significantly, stir in a pinch of salt and pepper to balance the sweetness of the almond milk.
Transfer the hot porridge into serving bowls and serve immediately while warm.
0
g42
g10
g
British
Egyptian